Entree: Botswana – Northern Culinary Region – Morogo Wa Dinawa (Stewed wild leafy greens cooked with groundnuts and aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (450 g) fresh morogo or spinach, washed and roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1/2 cup (125 g) natural peanut butter or ground peanuts
- 1 cup (240 ml) water or light vegetable stock
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 small fresh chili, finely chopped (optional)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)

Instructions

1. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute more.
2. Add the diced tomatoes and cook until they break down and release their juices, about 6–8 minutes. If using chili, add it with the tomatoes.
3. Stir in 1/2 cup (125 g) peanut butter and 1 cup (240 ml) water or stock to make a smooth sauce. Bring to a gentle simmer and adjust consistency with extra water if it becomes too thick.
4. Add the chopped morogo or spinach to the pot in batches, stirring each addition until wilted and incorporated into the sauce. Simmer gently for 8–12 minutes until greens are tender and flavors have melded.
5. Season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper, taste and adjust seasoning. Stir in 2 tbsp (8 g) chopped cilantro or parsley if using.
6. Serve hot as a main entrée with traditional sadza, boiled maize porridge, or rice.